Typical of a brie, this is a full bodied, clean, creamy and slightly lactic tasting cheese with a hint of tanginess and mushroom aroma. Naturally smoked.
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The cheese is made by blending the curd and seaweed mixture and then packing it into smaller moulds. After 48 hours of draining and brining, the cheese is left to mature, allowing the flavours to...
If you prefer to cook with your cheeses and not eat traditionally with crackers and chutney, we would recommend using this smoked barrel on top of a lasagne or shepherd's pie.
Typical of a brie, this is a full bodied, clean, creamy and slightly lactic tasting cheese with a hint of tanginess and mushroom aroma. Naturally smoked.
